by lspeed | Jul 13, 2025 | RESTAURANT BUSINESS: BEHIND THE KITCHEN DOOR
When it comes to steakhouses, some crave the polish of a classic à la carte steakhouse, as presented by Churrasco Phuket Steakhouse, while others are drawn to the energy and abundance of a rodizio-style churrascaria. But behind the scenes, for restaurant owners and operators, the decision between these two formats is about much more than aesthetics or ambiance.
Each model has its own operational demands, cost structures, and profit potential. Choosing the right one means balancing guest expectations with kitchen efficiency, labour management, and long-term financial viability. Here’s a breakdown — not just from the guest’s side, but also from the business owner’s perspective.
À La Carte Steakhouse: Premium Product, Precision Service
In an à la carte steakhouse, guests choose exactly what they want – their preferred cut, weight, and doneness. Sides, sauces, and extras are all ordered separately. This format emphasizes control and customization.
Advantages for Guests
Full Customization: Perfect for diners who know what they want and expect it done just right.
Perceived Prestige: High-end cuts, fine wines, and elegant plating appeal to business dinners and special occasions.
Quiet, Focused Experience: Often chosen for its more refined and intimate environment.
Advantages for Owners
Higher Margin: Premium beef cuts come at a cost, but when paired with up-charged sides, sauces, and drinks, margins can be strong.
Inventory Control: Easier to forecast and portion since everything is ordered individually and prepped per item.
Brand Identity: Easier to build a premium or fine-dining brand around the à la carte model.
Challenges for Owners
High Labor Costs: Skilled grill chefs, trained waitstaff, and a larger front-of-house team are essential for quality and service consistency.
Wastage Risk: Unsold perishable cuts, especially expensive ones like Wagyu or dry-aged beef, can lead to loss if not managed tightly.
Limited Table Turnover: Dining is slower-paced, which can reduce how many covers are served in a night — especially if guests linger.
Rodizio-Style Churrascaria: Volume, Theatre, Controlled Chaos
Rodizio restaurants offer a fixed-price, all-you-can-eat feast where servers move from table to table slicing grilled meats straight off skewers. It’s lively, interactive, and built for abundance.
Advantages for Guests
Variety: A parade of meats — from picanha and lamb to chicken hearts and ribs — allows exploration without decision fatigue.
Set Pricing: No surprises at the end of the meal, which appeals to groups and budget-conscious diners.
Entertaining Experience: Tableside carving, shared energy, and generous sides create a festive, social environment.
Advantages for Owners
High Volume, Predictable Sales: Fixed pricing means consistent revenue per guest. High turnover and group appeal can drive up total sales.
Centralized Prep: Instead of dozens of different à la carte dishes, the kitchen focuses on bulk preparation of skewered meats and buffet-style sides.
Lower Front-of-House Labor: Passador servers manage most of the guest interaction, reducing the need for traditional table service staff.
Challenges for Owners
Meat Cost Management: Offering unlimited meat means balancing cost with portion control — trimming waste and monitoring consumption closely is key.
Operational Complexity: Maintaining dozens of skewers at precise temperatures and rotation timing can be a logistical juggle.
Difficult to Upsell: With everything included, it’s harder to drive up average spend unless drinks or desserts are successfully promoted.
Which Is More Profitable?
That depends heavily on location, pricing strategy, and target market.
À la carte restaurants can command higher per-person spend, especially if they lean into luxury beef cuts, premium wines, and fine dining ambiance. However, overheads — staffing, rent (for upscale areas), and ingredient cost are also high. Rodizio models rely more on volume and efficient food cost management. If meat is sourced strategically and labor is streamlined, margins can be excellent, particularly in tourist-heavy or family-oriented areas where the concept has broad appeal. In some cases, a rodizio can outperform à la carte in sheer cash flow due to higher guest throughput and set pricing. But for long-term brand building, à la carte offers more flexibility and prestige positioning.
Which Is Easier to Operate?
Again, it’s a trade-off. Rodizio kitchens focus on repetition and rhythm. Once the skewer system is in place, the process becomes about timing and consistency. Labor can be more standardized, and table service is simplified. À la carte demands culinary finesse and front-of-house coordination. Every steak is cooked to a specific order, timing matters, and guest expectations are high. Training and experience are more critical. In general, rodizio is operationally simpler once the workflow is established, but à la carte offers more adaptability in pricing, portions, and specials — which can help with food cost optimization.
Other Factors to Consider as an Owner
Market Expectations: In high-income urban areas, à la carte may better match expectations. In resort towns or family-heavy markets, rodizio can shine.
Space Requirements: Rodizio often needs a large dining area and grilling infrastructure. À la carte can work in smaller, more intimate spaces.
Licensing & Food Safety: Rodizio’s tableside service and buffet setups may require stricter hygiene protocols, depending on local laws.
Staff Availability: If skilled chefs or experienced waiters are hard to find, rodizio’s format may be more sustainable in the long run.
The Choice
Making the call between à la carte and rodizio isn’t just about what’s on the plate, it’s about what goes on behind the scenes and on the balance sheet. Rodizio promises efficiency, volume, and theatre — a concept that works best where fun, generosity, and crowd appeal matter. À la carte is slower, more calculated, and often more prestigious — ideal for building a premium brand and delivering exacting quality.
Image Credit: https://insider.churrascophuket.com
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© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
Reprinting, reposting & sharing allowed, in exchange for a backlink and credits
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by lspeed | Jun 29, 2025 | BLACK BOX: RANTS, RAVES, REVIEWS & RECIPES
As a restaurant owner, I welcome honest feedback. It helps us grow, keeps us accountable, and drives business. But over the past few years, online reviews have shifted from being helpful to increasingly hazardous. What once empowered consumers and businesses alike is now riddled with credibility issues, flawed filtering systems, and an absence of accountability on the platforms that host them.
Google’s AI Nonsense
Google, for instance, recently implemented AI-driven moderation of reviews. In theory, this should help weed out fake or malicious content. But in practice, the algorithm is blunt. We’ve had several legitimate, positive reviews from real guests disappear without explanation. These weren’t bots or spam—they were detailed, genuine accounts from happy diners. Yet there’s no recourse. No appeal. No person to talk to. Once the system flags a review, it vanishes into the void.
TripAdvisor’s Freefall
Once the go-to platform for travelers and diners, the platform always had and still has major flaws. The problem isn’t just fake reviews, it’s the lack of any interest in addressing them. For years, restaurant owners pleaded with them to investigate suspicious reviews or restore wrongly removed ones, only to be met with canned responses (if at all), or stone cold silence. It’s no surprise the platform’s popularity is in free fall. When businesses are treated as adversaries rather than partners, trust erodes fast.
The Litigation Response
In Germany, the situation has flipped in the opposite direction. Restaurateurs there have started using the country’s notoriously complex legal system to demand the removal of negative reviews. Send a legal notice to Google, and the company removes the review, no questions asked. That might sound like a win for business owners, but it’s just another flawed extreme.
And it’s not just a Germany problem. In Italy, businesses routinely sue for defamation over TripAdvisor reviews. Some courts have sided with them, leading to jail time for fake reviewers in some cases. In Thailand, strict defamation laws mean even a negative but truthful review can bring legal threats.
Reviewers themselves now have no way to contest such takedowns. Transparency is lost, and the public ends up with a sanitized picture rather than the full truth. So now guests self-censor, and platforms overreact to avoid litigation.
Three Suggestions
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Transparent Moderation Logs: Platforms should provide businesses and reviewers with a clear log of why a review was removed or rejected. If an AI flagged it, say why. If a human did, provide evidence. No more silent deletions.
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Verified User Programs: Require at least a shred of proof-of-purchase or visit confirmation for reviews to be published. Some platforms have flirted with this idea but never implemented it meaningfully. A verified review is more credible for everyone.
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Balanced Appeal Systems: Both reviewers and businesses should be able to challenge decisions, whether it’s removal or publication. A basic arbitration step (even automated) would be fairer than the current black box approach.
The review ecosystem that is broken from both ends. Businesses are frustrated, guests feel powerless, and platforms offer little clarity. We need to move toward a review culture that rewards honesty, not manipulation, whether algorithmic or legal. Until platforms invest in real accountability, we’ll continue living in a world where the loudest voices, not the truest ones, shape reputations.
Image Credit: https://www.churrascophuket.com/
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© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
Reprinting, reposting & sharing allowed, in exchange for a backlink and credits
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by lspeed | Jun 29, 2025 | KNOWLEDGE: MEAT ESSENTIALS
When people hear “Wagyu,” its birthplace Japan springs to mind, along with Australia – now the world’s second largest Wagyu producer. But over the past two decades, Wagyu cattle have been raised in many other parts of the globe. And while purists still swear by Kobe or Mishima, the Wagyu gene pool has officially gone global.
United States
One of the earliest adopters of Wagyu genetics outside Japan. Starting in the 1970s, full-blood Wagyu bulls and heifers were exported to the U.S., until Japan declared them a national treasure and closed exports. These animals were cross-bred with Angus cattle to create what is now widely marketed as “American Wagyu”, a hybrid typically consisting between 50 to 75% Wagyu. Known for decent marbling, but also for a bolder, beefier flavor that Americans tend to prefer. The cattle are usually grainfed for 400 – 500 days, offering consistency in size, texture, and affordability.
Chile
Chile is not often associated with Wagyu, but its pristine conditions and strong animal health infrastructure have made it a rising star in Wagyu. The country began importing Wagyu genetics in the early 2000s and focused on full-blood and F1 (50% Wagyu) crosses, typically with Angus or Hereford cows. What makes the product stand out is its environment. With access to clean water, temperate climate, and vast pastures, Chile can offer a low-stress life for cattle, which contributes directly to meat quality. Some Chilean producers are also experimenting with hybrid feeding programs that mix pasture and grain, hoping to strike a flavor balance between grass-fed brightness and grain-fed richness. Chile’s free trade agreements have also helped position it as a Wagyu exporter to the U.S., China – and even Japan.
United Kingdom
Wagyu farming in the UK is still niche, but it’s growing steadily among artisanal producers aiming to bring something different to the premium beef market. Most UK Wagyu is raised by small-scale farmers using either full-blood or high-percentage Wagyu crosses with native British breeds like Dexter or Shorthorn. These cattle are often grass-fed or reared on mixed rations with minimal grain. As a result, UK Wagyu can be leaner than Japanese product, but often carries stronger flavor with a provenance appeal. Producers focus on traceability, animal welfare, and breed integrity.
South Africa
South Africa’s beef industry has been built around native breeds like Bonsmara and Nguni, but Wagyu cattle have found a stronghold among producers looking to differentiate in export markets and high-end retail. The South African Wagyu Society was founded in 2014, allowing farmers to import full-blood genetics and to register cattle through a formal traceability program. Most producers rear their Wagyu on grain-based diets, with slaughter weights and marbling scores similar to those in the U.S. or Australia. South African Wagyu is now beginning to show up in Europe, the Middle East, and even parts of Asia.
Canada
Canada’s cattle industry is robust, and its embrace of Wagyu has been quiet but determined. Like their U.S. counterparts, Canadian ranchers often work with cross-bred Wagyu-Angus animals. But a small yet growing number of full-blood herds exist in Alberta and British Columbia. Canada’s cold climate presents both challenges and benefits. Harsh winters encourage farmers to house and carefully manage their herds, leading to close control over feeding, health, and growth. The result is beef that’s richly marbled, tender, and increasingly respected on the export scene. Canadian Wagyu producers are working to position their beef as a cold-climate delicacy, meaning distinctive in flavor, sustainable in scale, and aimed at premium retail and restaurant channels.
Other Notables
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Germany and Poland have small Wagyu breeders, focused on local markets and chef collaborations.
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Taiwan & South Korea have built up domestic Wagyu-style beef programs, using imported genetics and similar feeding regimens.
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Argentina, known for its grass-fed steaks, is experimenting with Wagyu-Angus crosses. Marbling remains a challenge though with traditional pasture feeding systems.
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New Zealand produces both full-blood and cross-bred Wagyu, often marketed as a grass-fed alternative with ethical branding.
Final Bite
Japan will always be the spiritual home of Wagyu, and Australia its largest international ambassador. But the category is no longer a two-player game. As consumers become more educated, the nuances will become part of the conversation, not just an afterthought. And that’s a good thing—for chefs, for diners, and for the breed itself.
Image Credit:
Home
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© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
Reprinting, reposting & sharing allowed, in exchange for a backlink and credits
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by lspeed | Jun 29, 2025 | WINES: UNCORKING THE MYSTERY
In the heart of the Caucasus Mountains, bordered by Russia to the north and Turkey to the south, lies a small country with an outsized legacy in the world of wine: Georgia. It’s not only one of the oldest wine-producing regions in the world, but also home to a uniquely traditional style of winemaking that continues to influence vintners across the globe.
Where Wine Was Born
Archaeological discoveries in Georgia have reshaped our understanding of viticulture’s origins. In 2017, excavations in the Kvemo Kartli region unearthed 8,000-year-old pottery fragments containing traces of tartaric acid and grape pollen, evidence of the world’s earliest known winemaking. These findings pushed back the global wine timeline by nearly a thousand years, confirming Georgia as possibly the true cradle of wine. But beyond the artifacts lies a living tradition, because for thousands of years, wine has been deeply embedded in Georgian culture, religion, and hospitality. Wine is poured at every supra (feast), raised in elaborate toasts led by a tamada (toastmaster), and viewed as a bond between people, land, and history.
The Qvevri Fermentation Method
What sets Georgian winemaking apart is the continued use of Qvevri. large, egg-shaped clay vessels buried underground. Grapes are crushed and placed into these amphora-like containers along with their skins, stems, and seeds, then sealed and left to ferment naturally for months. This ancient technique not only predates modern barrels but also imparts distinct textures and earthy complexity to the wines. Qvevri winemaking is now UNESCO-listed as part of Georgia’s cultural heritage, and its revival has inspired a wine movement that preserves low-intervention practices.
Indigenous Grape Varieties
Georgia is home to more than 500 indigenous grape varieties, a diversity unmatched by any other country. While only a fraction are used commercially today, the most prominent include:
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Rkatsiteli – A versatile white grape known for its crisp acidity and compatibility with Qvevri aging. Often citrusy, herbal, and mineral-driven.
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Saperavi – Georgia’s flagship red, and one of the rare teinturier grapes with red flesh. Deeply colored, full-bodied, and capable of long aging.
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Mtsvane – A fragrant white grape that balances floral aromatics with good acidity.
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Kisi – Often used in amber (orange) wines, offering rich stone fruit, honey, and spice notes.
Wine Styles
Georgian wines come in three main forms:
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White wines, typically made from Rkatsiteli or Mtsvane, ranging from fresh and fruity to structured amber wines made in qvevri with extended skin contact.
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Red wines, dominated by Saperavi, can be dry, semi-sweet, or aged, with powerful dark fruit and robust tannins.
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Amber wines, often confused with orange wines, are made by fermenting white grapes with their skins in qvevri, resulting in wines with tannic grip, oxidative depth, and unique flavors.
In addition, regions like Khvanchkara and Kindzmarauli are known for their naturally semi-sweet reds, a nod to the Soviet-era palate that still finds fans today.
Top Producers
Georgia’s wine renaissance has seen both ancient methods and modern excellence thrive side-by-side. Here are five producers leading the charge:
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Pheasant’s Tears – A pioneer of the natural wine revival, using only indigenous grapes and traditional qvevri methods in Kakheti.
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Teliani Valley – One of Georgia’s largest and most consistent producers, offering a range of traditional and modern styles.
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Shumi Winery – Known for experimental blends and the preservation of rare grape varieties.
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Lopota Estate Winery – A boutique producer tied to a luxury resort, combining modern precision with qvevri heritage.
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Château Mukhrani – Reinvigorating a 19th-century royal estate, Mukhrani blends history with high-end winemaking and European flair.
Image Credit: https://gwa.ge (Georgia Wine Association)
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© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
Reprinting, reposting & sharing allowed, in exchange for a backlink and credits
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by lspeed | Jun 29, 2025 | LIQUORS: LIFT YOUR SPIRITS
That smooth, cloud-like foam on a classic Whiskey Sour or Gin Fizz has always been one of cocktail culture’s visual and textural signatures. Bartenders have relied on egg whites to create it, but today are moving away from it, not just for convenience, but for safety, consistency, and broader appeal.
Why Skip the Egg?
Raw egg whites do the job well, but they have drawbacks. The risk of salmonella, especially in warmer environments or when cold storage isn’t ideal, is a real concern. And from a service perspective, using eggs slows things down. There’s separation, potential spoilage, and clean-up to deal with. There’s also the matter of dietary restrictions. Egg whites aren’t vegan, and they’re off-limits for those with allergies or certain religious or ethical concerns. With customer preferences evolving, offering an inclusive drink list is no longer just a nice-to-have. It’s expected.
Modern Foaming Agents
In place of egg whites, bartenders are turning to purpose-made cocktail foamers. These are liquid or powdered products, designed to create a stable, long-lasting foam with little fuss. Just a few drops or a small scoop is enough to get that same creamy layer, minus the egg. Their appeal is easy to understand:
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Shelf-Stable: No refrigeration needed, and most products last months once opened.
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Safe and Clean: Less risk of contamination. No shells, no mess, no odors.
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Vegan-Friendly: Works for nearly every guest, whether for health, ethical, or religious reasons.
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Reliable: Eggs vary from one to the next, so modern foamers produce consistent results.
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Faster Workflow: No separation or emulsification needed. Just shake and pour.
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Presentation: The foam is tighter and more stable, often preferred for presentation, especially in high-volume service where drinks need to look sharp longer.
Brands Worth Knowing (Alphabetical)
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Fee Foam – From the same company behind Fee Brothers bitters; easy to use and widely available.
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Foamee – A liquid foamer known for producing dense, long-lasting foam.
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Ms. Better’s Miraculous Foamer – A popular choice in craft bars, vegan and shelf-stable.
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Versawhip – More common in the culinary world, but also used in bars for custom foams and emulsions.
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Wonderfoam – A newer, plant-based product designed specifically for cocktail applications.
Swapping eggs for one of these doesn’t mean compromising. For bars, it’s a smart way to deliver better and safer drinks faster to more people.
Image Credit: https://www.diageobaracademy.com
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© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
Reprinting, reposting & sharing allowed, in exchange for a backlink and credits
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
